BBC Good Food Magazine

Roast guinea fowl with white wine, tomatoes & olives


This all-in-one dish is inspired by the Italian classic chicken cacciatore, which is always popular. Except, here, the sauce is made in the same pan as the guinea fowl roasts.

SERVES 4 PREP 10 mins COOK 1 hr 10 mins EASY

2 tbsp olive oil

1.5kg guinea fowl

4 garlic cloves, finely sliced 2 bay leaves

1 large thyme sprig 400g can chopped tomatoes

or passata 150ml white wine 150-200g green olives (use pitted or leave the stone in for better flavour)

1 Heat the oven to 200C/180C fan/ gas 6. Heat the oil in a flameproof casserole over a medium heat. Season the guinea fowl all over with salt and pepper, then brown in the casserole for 15-20 mins, turning it with tongs until deep golden and crisp all over. Remove to a plate.

2 Reduce the heat to low, then add the garlic, bay and thyme. Stir and sizzle for a minute, then tip in the tomatoes. Use the wine to swill out the tomato can, then pour that in, add the olives and stir everything together. Bring to a simmer. 3 Nestle the guinea fowl in the sauce, breast-side-up, then transfer to the oven and roast uncovered for 50 mins-1 hr until the skin is crisp and the legs are coming away from the body. Leave to rest in the sauce for 10 mins, then lift the guinea fowl using tongs and allow all the juices from the cavity to drain back into the sauce before transferri­ng to a board. Give the sauce a stir, taste for seasoning and briefly reheat on the hob if needed. Carve the guinea fowl and serve with the sauce spooned over.

GOOD TO KNOW 2 of 5-a-day • gluten free

PER SERVING 617 kcals • fat 30g • saturates 7g •

carbs 5g • sugars 5g • fibre 3g • protein 75g • salt 1.8g

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